1) Preheat your oven to 175 degrees. Line your cupcake tin with liners and set aside.

2) In a mixing bowl fitted with a paddle attachment, cream together the sugar and butter. Add the eggs one by one until you get a smooth mixture, now add the vanilla. Add the dry ingredients (that have been sifted) and with the speed on low mix together and slowly add the jam and then milk (just until combined). DO NOT OVERMIX! Make sure you give everything a good stir with a spatula from the bottom to incorporate any bit that wasn’t mixed.

3) Scoop the batter into your lined cupcake tin, make sure its only filled ½ of the way up because they will rise. Bake for 20 minutes and let cool well before frosting.

4) To make the frosting.. in a mixing bowl fitted with a paddle attachment cream the butter. Now add the icing sugar (sifted) bit by bit.. make sure when you do this that your mixer is on a low speed. Now add your vanilla and colorant, mix until all the colorant and vanilla is incorporated, don´t overmix.. We are now ready to frost our Cupcakes with our pastry bag and Wilton 2D nozzle. Remember to keep the middle part empty (only frost a dome/cone) to have enough space for your M&M´s!!!!